Introduction
There’s nothing quite like the aroma of freshly baked cinnamon rolls wafting through your home, bringing a sense of warmth and comfort. These No Knead Sourdough Cinnamon Rolls are the perfect blend of tangy sourdough and sweet cinnamon, creating a delightful treat that’s almost too good to resist. Whether you’re looking to impress guests at brunch or simply indulge yourself on a lazy weekend morning, this recipe is as forgiving as it is rewarding. Let’s dive into the world of soft, pillowy rolls with a luscious cinnamon swirl!
Ingredients
- 1 cup active sourdough starter
- 1 ½ cups milk
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 ½ to 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- ⅓ cup brown sugar
- ½ cup raisins or chopped nuts (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 8-12 hours 45 minutes
Yield: 12 rolls
Directions and Instructions
- In a large mixing bowl, combine the active sourdough starter, milk, melted butter, granulated sugar, and vanilla extract. Stir until everything is well mixed.
- Gradually add 3 ½ cups of flour with the salt. Mix until a soft, slightly sticky dough forms. If the dough is too sticky, incorporate additional flour a tablespoon at a time until it’s manageable.
- Cover the bowl with plastic wrap and allow the dough to rest at room temperature for 8-12 hours, or overnight, until it has doubled in size.
- Once the dough has risen beautifully, turn it out onto a floured surface and roll it into a rectangle, about ½ inch thick.
- Spread a layer of melted butter over the surface of the dough and generously sprinkle with the ground cinnamon, brown sugar, and optional raisins or nuts.
- Starting from one long edge, tightly roll the dough into a log, pinching the seam to seal it securely.
- Slice the log into 12 equal rolls and arrange them in a greased baking dish.
- Cover the baking dish with a kitchen towel and let the rolls rise for an additional hour.
- Preheat your oven to 375°F (190°C) during the last few minutes of the second rise.
- Bake the rolls for 25-30 minutes, or until they are golden brown and fragrant.
- Once baked, allow them to cool for a few minutes before serving—though I won’t blame you if you can’t resist diving in right away!
Notes or Tips
To make these cinnamon rolls even more special, consider drizzling a simple glaze made from powdered sugar and milk over the top once they’ve cooled slightly. You can also experiment with different fillings, such as chocolate chips or a nut butter spread for a unique twist!
Cooking Techniques
This no-knead method takes away the extensive labor typically involved in making bread. The fermentation process during the long rise not only develops flavor but also creates a tender texture. Just remember, patience is key, as allowing the dough to rise fully will lead to the best results!
FAQ
Can I use instant yeast instead of sourdough starter?
Yes, you can substitute with instant yeast, but this will change the flavor profile and texture slightly. If using instant yeast, consider adjusting your liquid amounts and rising times.
How should I store these cinnamon rolls?
Store the cooled rolls in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness. They also freeze well if wrapped properly!
Conclusion
These No Knead Sourdough Cinnamon Rolls are sure to become a cherished recipe in your home. Their rich flavors, combined with a light and fluffy texture, offer a delightful experience with every bite. So gather your ingredients and take a moment to savor the process—you’ll be rewarded with a batch of irresistible rolls that are perfect for sharing (or keeping all to yourself!). Happy baking!